PB&J Thumbprints


Top refrigerated peanut butter cookie dough with a spoonful of your favorite jelly flavor for a brown bag lunch-inspired dessert.

PB&J Thumbprint Cookies
Photo: Jason Donnelly
Prep Time:
20 mins
Bake Time:
10 mins
Total Time:
30 mins


  • 1 16.5-ounce package refrigerated peanut butter dough

  • ½ cup all-purpose flour

  • ½ cup grape or strawberry jelly


  1. Preheat oven to 375°F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheets. Using your thumb, make an indentation in the center of each ball. Bake about 10 minutes or until golden. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer to a wire rack; let cool. Fill indentions in cookies with jelly.

To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for 3 months. Thaw if frozen and fill.

Nutrition Facts (per serving)

117 Calories
5g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 117
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 80mg 3%
Total Carbohydrate 17g 6%
Total Sugars 4g
Protein 2g
Vitamin C 0.1mg 1%
Calcium 21mg 2%
Iron 0.5mg 3%
Potassium 67mg 1%
Folate, total 16mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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